If you're gearing up for summer, it's time to get out the ice cream maker. If you don't have one, it's time to get one! I put it off for years, telling myself "Be sensible. It's one of those things you'll use once or twice and then ..." Turns out, I use it all the time! The gel-filled canister must be placed in the freezer 24 hours ahead of time, so I just keep it in the freezer at all times. I may even order a second canister for my machine so I can make two flavors without waiting for the canister to freeze.
For links to the nine other ice cream, frozen yogurt, vegan ice cream and sherbet recipes I've developed, just type "ice cream" in the "Looking for Something?" search box on the right or hit the "Recipes/Reviews" page link at the top and look under "Desserts."
Peanut Butter Chocolate Chip Ice Cream
(Makes about 5 cups)
1 cup creamy natural nothing-added organic peanut butter
2/3 cup sugar
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt, if peanut butter is unsalted
1 1/2 cups organic whole or 2% milk
1 In medium bowl (I use a 2-quart glass measure to make pouring into the machine easier), stir together peanut butter, sugar, vanilla extract and salt until the mixture is well blended. stir in a little milk to thin the mixture, then gradually whisk in remaining milk and cream. Cover and refrigerate at least 4 hours or overnight.
2 Assemble the Cuisinart ICE-21 Frozen Yogurt-Ice Cream-Sorbet Maker; turn it on. While it is running, pour the chilled mixture through the spout. Let mix until thickened, about 15 minutes. Or follow the directions for whichever brand ice cream maker you have. If you have a KitchenAid, you can use their KitchenAid Ice Cream Maker Attachment. Add the chopped chocolate or chips during the last 2 minutes.
3 Transfer the soft ice cream to a freezer-safe airtight container. Place in freezer for at least 4 hours. If it is super hard when you're ready to use it, remove it from the freezer 15 minutes before serving.